Courgette and corn tortilla
Have you ever been to Dos Hermanos on Queen's Road, Leicester? Their huevos rancheros is a thing of beauty, that I dream about recreating at home for weekend breakfasts. Then I saw this: http://naturallyella.com/2013/07/24/zucchini-and-sweet-corn-hash-egg-skillet/ and a slightly healthier alternative presented itself. So this is my version of a breakfast tortilla that you eat for dinner.
Serves 1 as a quick and easy midweek meal.
vegetarian
Ingredients
olive oil
1/2 a medium courgette, cut into cubes
1/2 tin sweetcorn (or equivalent fresh if you have it)
2 spring onions, finely sliced
juice from 1/2 lime
salt
pepper
1 tortilla
1-2 tbsp salsa
black beans, pureed with some garlic & chilli
2 eggs
Directions
- Heat the olive oil in a decent size frying pan, and gently fry the onion and courgette until soft.
- Add the spring onions to the pan and cook for a further minute or two.
- Add the sweetcorn and lime juice, stir, and season to taste.
- Make a well in the centre of the pan and crack the eggs in. Fry to your preference.
- While the eggs are cooking, heat the tortilla (I put mine in the microwave for 10 seconds) and then spread with the black bean puree. Spread a little salsa over the top of the beans.
- Assemble your meal by carefully transferring the courgette mixture and fried eggs to the top of the tortilla.
- You may wish to top your dish with some cheese or fresh coriander. Either way, enjoy!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)